Toss the sliced Brussels sprouts and ancho chiles with the olive oil , 1 teaspoon salt and pepper, then spread out in 1 layer on a medium baking sheet. Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool 10 minutes.

Meanwhile, combine the mayonnaise , sour cream, honey and vinegar in a medium bowl. Season the dressing with salt and pepper. Toss the Brussels sprouts and ancho chiles with the dressing until well combined.

Refrigerate and serve cold.

Cook's Note: Use kitchen shears to easily snip the ancho chiles into rings.